Improved performance and microbial community dynamics in anaerobic fermentation of triticale silages at different stages

Jung, Jin Kyo; Ravindran, Balasubramani; Ilavenil, Soundharrajan; Awasthi, Mukesh Kumar; Choi, Ki Choon

doi:10.1016/j.biortech.2021.126485

Cited by 21 publications

(23 citation statements)

References 46 publications

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“…By clarifying the changes in the microbial community structure during the silage process, it is helpful to further explore the main dominant microorganisms that affect the silage quality [ 23 ]. In recent years, silage microbial populations have been extensively studied using next-generation sequencing (NGS) [ 24 , 25 ]. The 16S rRNA (SSU rRNA) gene is included in the genomes of all bacteria, which is regarded as the biomarker that is used the most frequently [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Cellulase or Lactiplantibacillus plantarum on the Ensiling Performance and Bacterial Community in Mixed Silage of Alfalfa and Leymus chinensis

Wang

Liu

et al. 2023

Microorganisms

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The objective of this study was to evaluate the effects of Lactiplantibacillus plantarum or cellulase on the fermentation characteristics and bacterial community of mixed alfalfa (Medicago sativa L., AF) and Leymus chinensis (LC) silage. The harvested alfalfa and Leymus chinensis were cut into 1–2 cm lengths by a crop chopper and they were thoroughly mixed at a ratio of 3/2 (wet weight). The mixtures were treated with no addition (CON), Lactiplantibacillus plantarum (LP, 1 × 106 cfu/g fresh material), cellulase (CE, 7.5 × 102 U/kg fresh material) and their combination (LPCE). The forages were packed into triplicate vacuum-sealed, polyethylene bags per treatment and ensiled for 1, 3, 5, 7 and 30 d at room temperature (17–25 °C). Compared to the CON groups, all the additives increased the lactic acid content and decreased the pH and ammonia nitrogen content over the ensiling period. In comparison to the other groups, higher water-soluble carbohydrate contents were discovered in the CE-inoculated silages. Compared to the CON groups, the treatment with LPCE retained the crude protein content and reduced the acid detergent fiber content. The principal coordinate analysis based on the unweighted UniFrac distance showed that individuals in the AF, LC, CON and LPCE treatment could be significantly separated from each other. At the genus level, the bacterial community in the mixed silage involves a shift from Cyanobacteria_unclassified to Lactobacillus. Lactobacillus dominated in all the treatments until the end of the silage, but when added with Lactiplantibacillus plantarum, it was more effective in inhibiting undesirable microorganisms, such as Enterobacter, while reducing microbial diversity. By changing the bacterial community structure after applying Lactiplantibacillus plantarum and cellulase, the mixed silages quality could be further improved. During ensiling, the metabolism of the nucleotide and carbohydrate were enhanced whereas the metabolism of the amino acid, energy, cofactors and vitamins were hindered. In conclusion, the relative abundance of Lactobacillus in the mixed silage increased with the addition of Lactiplantibacillus plantarum and cellulase, which also improved the fermentation quality.

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Section: Introductionmentioning

confidence: 99%

Influence of Cellulase or Lactiplantibacillus plantarum on the Ensiling Performance and Bacterial Community in Mixed Silage of Alfalfa and Leymus chinensis

Wang

Liu

et al. 2023

Microorganisms

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“…Queiroz et al (2013) reported that the number of the LAB naturally found in the plant is low, and this amount increases with LAB isolates. However, other studies have noted that the number of undesirable microorganisms decreased, and the fermentation process improved with LAB, which became dominant in the silage (Jung et al 2022;Muck et al 2018).…”

Section: Resultsmentioning

confidence: 93%

Effects of Different Lactic Acid Bacteria Inoculants on Alfalfa Silage Fermentation and Quality

GÜNAYDIN

AKBAY

ARIKAN

et al. 2022

J Agr Sci-Tarim Bili

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Alfalfa (Medicago sativa L.) is a crucial perennial forage plant with its high protein and mineral content and may be mowed several times through the vegetation period. Along with having a large cultivation area in Türkiye, it constitutes approximately 61% of the total green forage produced. Silage is the best method for keeping grass well and using it as a source of roughage in all seasons. However, ensiling alfalfa, especially with low dry matter content, is very difficult due to its low water-soluble carbohydrate and buffering capacity. This study was carried out to improve the alfalfa plant's silage fermentation process by inoculating new lactic acid bacteria strains. When the alfalfa plant reached 50% flowering, six different lactic acid bacteria strains were inoculated and compared with the uninoculated alfalfa silage. According to the results obtained, it was determined that lactic acid bacteria inoculants improved the fermentation properties of alfalfa silage in general. All inoculated strains caused a significant decrease in pH of the resulting silage. The strain Lactobacillus buchneri (LS-31-1-4) was superior in terms of much dry matter recovery (96.82%) and protein recovery (94.00%). At the same time, Lactobacillus brevis (LS-55-2-2) and Leuconostoc citerum (LS-70-6-1) were the most restrictive strains to yeast and enterobacteria growth in silage, respectively.

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“…Alpha diversity is mainly used to reflect species richness, evenness and sequencing depth ( Caporaso et al, 2012 ). An decrease of the bacterial biodiversity in ratooning sorghum silage indicated that low pH level and low oxygen contents in silage might be not suitable for most phyllosphere microbes ( Bashir et al, 2022 ), resulting in the propagation of microbes suitable under silage anaerobic conditions ( Jung et al, 2022 ), like lactic bacterial. Adding A. niger decreased the alpha diversity before ensiling.…”

Section: Discussionmentioning

confidence: 99%

“…The positive correlation between the silage pH value and the relative abundances of Lactococcus , Enterobacter , Enterococcu , Weigella and Lactobacillus in silage with A. niger suggested that the addition of A. niger altered the abundance of certain microbe species during fermentation, and thus the silage qualities. It is well known that Lactococcus ( Weisseria , Laminaria and Enterococcus ) starts LA fermentation at the early stage of silage ( Jung et al, 2022 ). However, these strains are sensitive to low pH and cannot survive in an acidic environment ( Ogunade et al, 2018 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of Aspergillus niger on cyanogenic glycosides removal and fermentation qualities of ratooning sorghum

Zhai

Wang²,

Sun³

et al. 2023

Front. Microbiol.

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IntroductionCyanogenic glycosides (CNglcs) are bioactive plant products involving in plant defense against herbivores by virtue of their abilities to release toxic hydrogen cyanide (HCN). Aspergillus niger has been shown to be effective in producing β-glucosidase, which could degrade CNglcs. However, whether A. niger could remove CNglcs under ensiling conditions is still unknown.MethodsIn this study, we first investigated the HCN contents in ratooning sorghums for two years, then the sorghums were ensiled with or without the addition of A. niger.ResultsTwo years’ investigation indicated that the contents of HCN in fresh ratooning sorghum were larger than 801 mg/kg FW (fresh weight), which could not be reduced by silage fermentation under safety threshold (200 mg/kg FW). A. niger could produce β-glucosidase over a range of pH and temperature, which degraded the CNglcs and removed the hydrogen cyanide (HCN) at early days of ratooning sorghum fermentation. The addition of A. niger (2.56 × 107 CFU/ml) altered the microbial community, increased bacterial diversity, improved the nutritive qualities, and reduced the HCN contents in ensiled ratooning sorghum lower than 100 mg/kg FW after 60 days of fermentation. Overall, the addition of 150 ml A. niger + 50 ml sterile water per 3 kg silage could efficiently remove CNglcs from ratooning sorghum silage.ConclusionIn conclusion, A. niger could produce β-glucosidase which degraded the CNglcs during the early days of fermentation, benefiting the ensiling process and improving the utilization of ratooning sorghum.

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Improved performance and microbial community dynamics in anaerobic fermentation of triticale silages at different stages

Cited by 21 publications

References 46 publications

Influence of Cellulase or Lactiplantibacillus plantarum on the Ensiling Performance and Bacterial Community in Mixed Silage of Alfalfa and Leymus chinensis

Influence of Cellulase or Lactiplantibacillus plantarum on the Ensiling Performance and Bacterial Community in Mixed Silage of Alfalfa and Leymus chinensis

Effects of Different Lactic Acid Bacteria Inoculants on Alfalfa Silage Fermentation and Quality

Effects of Aspergillus niger on cyanogenic glycosides removal and fermentation qualities of ratooning sorghum

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